I've never heard of Carne Esada. I don't have a lot of Hispanic friends so very rarely eat Mexican.

This Brisket was 1$ a pound. And I bought about 40 lb of it.

It's just a huge pain in the ass to cook. Took me about 16 hours.

I'm using a big green egg and if the temperature spikes for to long the meat is easily ruined. If the meat isn't wrapped at the end it comes out to dry.

But if you do it right, and get it on sale you get just loads of soft great tasting meat for dirt cheap.

I like it with vinegar and soy sauce.

Can really bring the grocery bill waaaaay down and you feel full all day everyday.

I even use the fat that dripps in the sitting phase to cook with afterwards.